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Super Sized Rice Krispie Candy Corn

By Kelsey Banfield |

Rice Krispie Candy Corn

I couldn’t help myself, we were making Rice Krispie Treats the other day and I just had to give these a shot. These came together surprisingly easily and my daughter was beyond thrilled when they were ready for her to try. Of course, they were so big I only let her a few bites of one before putting it away for later. Next time I make these I think I’ll make them bite size. To color the bars it was just a matter of dividing the melted marshmallows between two bowls and adding some food paste. Then I add cereal to each bowl and mold them together on a plate. I used a v-shaped mold I have for scones, but anything of that nature would work. Enjoy these fun sweet treats for Halloween!

Rice Krispie Candy Corn

1 batch simple Rice Krispie Treats

Yellow Food Paste

Orange Food Paste

4 ounces white chocolate

1. Melt the butter and marshmallows together in a large pot and divide the melted mixture between two heatproof bowls. Add a few drops of food paste (yellow to one, orange to the other) and stir well.

2. Divide the cereal evenly amongst each bowl and stir everything together. Use wet hands to take a scoop of each color and form the orange base and yellow middle and top to look like a triangle. Allow the two colors to cool like this completely.

3. Melt the white chocolate in a bowl and dip the tops of the triangles in each one until covered with chocolate. Dry flat. Enjoy!


Get into the spirit with Babble’s Halloween Guide!

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About Kelsey Banfield


Kelsey Banfield

Kelsey Banfield is the food writer and the founder of The Naptime Chef. She writes a daily food column for Babble Food and her food writing has also appeared in the places like Parents magazine, and Martha Stewart Living. Kelsey lives in southern Connecticut with her husband and daughter. Read bio and latest posts → Read Kelsey's latest posts →

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